Keto Christmas Stollen

Classic Christmas Stollen bread converted into a Low Carb recipe! Tender, moist bread encapsulates dried unsweetened cherries, raisins, sliced almonds, and many seasonal spices- not to mention the wonderful homemade marzipan surprise in the middle! The bread is folded over traditionally with a classic stollen bread “hump.” It is baked to golden brown perfection and then dusted generously with powdered erythritol.

Do I have to add the fruits?

No, you can omit the fruits if you are on a stricter Low Carb diet. However, the recipe uses a small amount, and therefore the carb count is reasonably low per slice. A slice of this bread could easily fit into your Keto or Low Carb macros!

What kind of sweetener should I use?

Please use powdered erythritol as it dissolves better and will work just like powdered sugar outside the loaf.

How do I know the bread is done baking?

The dried fruit tends to burn on the outside of the bread, so be sure to pick off any dried fruits outside of the loaf before baking. Other than that, you want to err on the side of caution for gluten-free bread by baking them longer than you might think. Be sure to give the bread at least one hour at the temperature given below. If it starts to shrink as it exits the oven, immediately place it back in the oven for another 30 minutes or so.

Serving suggestions

Serve this bread with a hot Keto coffee like Keto Butter Coffee https://www.carbmanager.com/recipe/keto-butter-coffee. If you are avoiding dairy, replace the butter with coconut oil.

Net Carbs

4.4 g
Fiber

3.8 g
Total Carbs

13.6 g
Protein

4.3 g
Fats

8.5 g

134 cals

Quantity

Serving Size

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Psyllium Husk Powder Soluble Fiber by Now

5 tbsp
Almond Flour

1-¼ cup
Coarse Kosher Salt by Morton

1 tsp
Baking Powder

1 teaspoon
Dried Bing Cherries Unsweetened by Trader Joe's

¼ cup
Orange Zest

1 x 1 teaspoon
Raisins

¼ cup
Blanched Sliced Almonds by Blue Diamond

¼ cup
Cinnamon

1 teaspoon
Nutmeg

¼ teaspoon
Cardamom, Ground

1 teaspoon
Organic Raw-unfiltered Apple Cider Vinegar by Bragg

2 teaspoon
Almond Extract

2 teaspoon
Boiling Water

⅔ cup
Rum

⅓ cup
Raw Egg

3 large
Almond Flour

1-¼ cup
The Ultimate Icing Sugar Replacement by Swerve

6 tablespoon
Water

1-½ tablespoon
Almond Extract

2 teaspoon
The Ultimate Icing Sugar Replacement by Swerve

6 tablespoon

Step 1

Preheat an oven to 350 F. Combine the almond flour, psyllium husk powder, baking soda, kosher salt, dried cherries, orange zest, and raisins (if using), sliced almonds, and all of the spices in the bowl of a stand mixer. Use a paddle attachment to blend them.
Step 2

To ⅔ cups of boiling water, add the apple cider vinegar, 2 tsp almond extract, and the rum. Slowly add this mixture to the dry ingredients and mix until combined.
Step 3

Add the eggs and beat for 1-2 minutes until combined.
Step 4

In a small bowl, combine ½ cup almond flour, 6 tbsp Swerve, the remaining water, and almond extract. Use a small spatula to incorporate the ingredients into a paste. This is the marzipan.
Step 5

Scrape the dough from the stand mixer bowl onto a parchment-lined baking sheet. Flatten the dough down into a long oval shape that is about 1 ½” thickness. Roll the marzipan into a log shape and place it down the middle of the loaf.
Step 6

Roll the dough’s left side over the marzipan and then fold the right side over to enclose the marzipan in the loaf completely. Pinch together any ends that expose the marzipan. Use the side of your hand to place an indent down the center of the loaf.
Step 7

Bake loaf for at least an hour. The dried fruit tends to burn on the outside of the bread, so be sure to pick off any dried fruits outside of the loaf before baking. Other than that, you want to err on the side of caution for gluten-free bread by baking them longer than you might think. If it starts to shrink as it exits the oven, immediately place it back in the oven for another 30 minutes or so.
Step 8

Allow the loaf to cool slightly before dusting it liberally with 1 tbsp or more of powdered erythritol (amount not listed in the ingredients above).